Wednesday, June 22, 2011

Flourless Almond Butter Cookies - Guest Post

Hello Laura Likes Design readers! My name is Dana and I’m the author behind My Little Celebration - a food, fitness and lifestyle blog that I’ve been writing for about a year now and loving.


I’m 24 years old and newly-married. I love writing, food, and fitness, and I thoroughly enjoy recording glimpses of my life in the kitchen, at the gym and wherever else life takes me on my little blog.
The reason I write this post is, a while back Laura invited her readers to submit a guest post for her blog. And because I think Laura is adorable and her blog is, too - I jumped at the chance!

So, today I’m bringing you a fun and easy recipe for flourless almond butter cookies.

Yum, right? I’d never tried making these cookies before, but after doing a little research online I found a recipe that I could modify a bit in order to experiment with the flavor a bit more.

Although I haven’t always been a huge fan of almond butter, I’ve recently been trying different varieties and even making some of my own at home, and in the process I’ve developed quite a taste for it!
It’s so healthy, nutty and delicious, and extremely versatile for topping off yummy treats and mixing into baked goods. I hope to use it more in my kitchen as I (slowly) become a more adventurous cook.
Alright, enough talk. Here is my recipe along with a few photos for a better idea of what the cooking and preparation process looks like. Enjoy!

Flourless Almond Butter Cookies

Recipe adapted from Tasty Eats at Home, via Gluten Free Easily
yields about 2 dozen cookies

  • 1 c raw almond butter (ground from toasted almonds)
  • 1 c brown sugar
  • 1 egg
  • 1 tsp. baking soda
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. cinnamon (optional)
  • sugar, chocolate chips, cocoa powder and raw almonds for coating/topping
Preheat the oven to 350 degrees and either lightly grease or line a baking sheet with parchment paper. Next, scoop about 2 cups of raw almonds into a large skillet and toast them over medium-high heat, stirring frequently, until they are golden brown (about 10 minutes).


Then pour the toasted almonds into a food processor and grind them for about 10 minutes, scraping down the sides occasionally, until they form creamy almond butter.


Measure out 1 cup of almond butter and scoop it into a large mixing bowl. Place any reserve butter in a jar for other use.

Add the rest of the ingredients to the bowl and mix well. Grease or moisten your hands slightly and form the dough into 1-inch balls. Try rolling a few in sugar and cocoa powder. Stuff a few with a chocolate chips. And top a few with a raw almond, if desired, for added garnish and flavor.


Place balls on cookie sheet - don’t press down. Bake 8-10 minutes or until golden brown and cookies look “set” - they won’t look done. Allow the cookies to rest on the cookie sheet for 5 minutes. Remove carefully and allow to finish cooling on a rack.

From left is a row of chocolate chip-stuffed, original, almond, and original again.


From left this is more chocolate chip-stuffed, cocoa dusted and sugar dusted. The cocoa cookies have a slight touch of decadence to them, and the sugar dusted cookies have just the right amount of sweetness to make them a little more irresistible.


The ones stuffed with a chocolate chip turned out ooey, gooey and melty in the middle. So good.


And the cookies with an almond on top were simple, delicious and provided an extra crunch and bit of substance. This could almost be considered a healthy protein cookie, right? : )


I served these cookies at my sister’s baby shower and they were very popular. The platter was empty by the time I left so I knew the recipe was a success.


If I had to pick a favorite, it would be the sugar-dusted version. It stole my heart! It tasted very much like a peanut butter cookie (only more almondish) and the sugar sweetened it just enough to give it a bit more of a cookie feel.


But they were all great and I’ll definitely be making them again. I’d also recommend these as a great option for those following a gluten-free diet as they are completely flour free.


Alright, back to the kitchen! I must find more uses for almond butter. This stuff is just too good!
Ciao, Dana


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